Ingredients

Method

• 8 large free-range egg whites
• 440 g caster sugar
• 100 g ground almonds
• 50 g desiccated coconut
• 1 cup dulce de leche (thick caramel sauce) or Nestlé Caramel Treat

Method

Ingredients

Preheat the oven to 120°C.

Line a baking tray with greaseproof paper or a silicon mat. Place the egg whites in a large mixing bowl and, using an electric beater on a low speed, whisk until foamy.

Increase the speed and beat until stiff peaks form. Still on a high speed, beat in the caster sugar, a little at a time, until you have a stiff , glossy mixture. Quickly fold in the ground nuts and coconut, taking care not to lose too much air.

Spoon the mixture onto a baking tray in such a way as to create one large disc and a pair of smaller ones. Bake on a rack in the centre of the oven for 1 hour. Turn off the oven but leave the meringues inside to dry out for a further few hours.

Place the larger meringue disc on a plate or cake stand and spoon over some of the caramel sauce. Top with one of the smaller discs, and, again, add a dollop of caramel. Finally, position the remaining disc on top and serve immediately.

Per serving: 2437.1 kJ, 10.8 g protein, 14 g fat, 103.8 g carbs

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